Effects of Red Ginseng extract on allergic reactions to food in Balb/c mice

Aim of the study: Red Ginseng roots (Panax ginseng C.A. Meyer) have traditionally been thought to have anti-allergic effects, but their influence on food-induced allergic responses is unclear. Materials and methods: This study examined the effects of a Red Ginseng extract on an ova-albumin (OVA)-evoked allergic reaction in mice. Results and conclusions: The orally administered extract significantly inhibited the increase in OVA-specific IgG(1) (Th-2) levels in OVA-sensitized mice, but had no effect on OVA-specific IgE (Th-2) levels. The extract prevented a reduction in IL-12 production and the ratio of IFN-gamma (Th-1) to IL-4 (Th-2) in splenocytes, and enhanced small intestinal CD8-, IFN-gamma-, and IgA-positive cell numbers in the OVA-sensitized mice. These findings suggest that Red Ginseng inhibits allergic reactions to food by preventing reductions in the ratio of IFN-gamma to IL-4 and in IL-12 production induced by dietary antigens in spleen cells, and/or increasing the expression of CD8 and IFN-gamma in the small intestine. It may also protect against sensitization to antigens as an immunomodulator by increasing intestinal IgA secretion without affecting antigen-specific IgE levels. In conclusion, Red Ginseng roots may be a natural preventative of food allergies. (C) 2010 Elsevier Ireland Ltd. All rights reserved.